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Praline Cream Pie

  • Yield: One 9-inch pie



  • Preheat the oven to 400?F.
  • Combine the graham cracker crumbs with the crumbled pralines in a 9-inch pie dish, using your hands to work them together. Drizzle in the butter and using your fingers, work the crumb mixture with the butter until it binds together. Spread and press the mixture evenly on the bottom and sides of the dish to make the crust.
  • Bake for 8 to 10 minutes, or until brown. Remove from the oven and cool completely on a rack.
  • Combine the milk, sugar, vanilla, and syrup in a nonreactive saucepan over medium heat. Stir slowly to dissolve the sugar and heat just long enough to scald the milk. Remove from the heat.
  • Combine the egg yolks and cornstarch in a mixing bowl and mix well. Add the milk mixture, 1/4 cup at a time, to the egg mixture, blending between additions, until all is combined. Pour the mixture into a saucepan and place it over medium heat. Cook, stirring constantly, for 1 to 2 minutes, removing the pan from the heat from time to time to keep the mixture from getting too hot. Stir until smooth and thick. Remove from the heat and put through a fine sieve to remove any lumps.
  • Pour the mixture into a small bowl and place the bowl in a larger bowl filled with ice and water to cool down the mixture. Stir occasionally while itís sitting in the ice water bath.
  • When it has cooled, fold in the crumbled pralines. Carefully spread the mixture evenly in the pie crust. Refrigerate for at least 2 hours, or until it sets.
  • With an electric mixer, whip the cream and sugar until soft peaks form.
  • To serve, spread the cream evenly over the top of the pie. Drizzle with the syrup and sprinkle with the crumbled pralines.